With the Marca at its heart you can't go wrong with this fragrant paella dish.
Ingredients
1 OZ / 30 G olive oil
3.5 OZ / 100 G onion white
0.5 OZ / 10 G garlic
2 OZ / 50 G leek
2 OZ / 50 G carrot
5.5 OZ / 150 G bell pepper red
7 OZ / 200 G tomatoes
2 OZ / 50 G white wine
2 TSP paprika sweet
1 TSP saffron
14 OZ / 400 G bomba rice
21 OZ / 600 G chicken stock
14 OZ / 400 G frozen seafood mix
10.5 OZ / 300 G black mussels
17.5 OZ / 500 G water
1 PINCH salt & pepper
Directions
Soak the saffron in the white wine. Prepare the carrot, onion, garlic and leek by washing and peeling them. Deseed the pepper and roughly chop along with the tomato.
Add the onion, carrot, leek, pepper, tomato and garlic. Mix for 10 seconds / speed 6.
Scrape down the sides.
Add the olive oil, paprika, soaked wine and saffron mix to the mixing bowl then sauté with the measuring cup removed for 20 minutes / 265°F|130°C.
Once the Marca is cooked add the rice and stock along with salt and pepper. Sauté for 20 minutes / 250°F|120°C.
Once the stock has been absorbed in the rice transfer the mix to the deep steaming tray. Place a large bowl under the steaming tray to avoid liquid spillage. Clean the mixing bowl out well. Add water to the mixing bowl and attach the deep steamer tray. Arrange the mussels and seafood on the top. Steam for 15 minutes.
Allow to sit for 5 minutes in the steamer tray. Enjoy your meal!
Serve directly from the steaming tray. Garnishing with lemon and parsley.
